Seasoning coriander

Coriander, or coriander, is a very common seasoning. In cooking, both its seeds and roots are used, as well as greens. To date, this is one of the most popular and most commonly consumed seasonings. According to recent studies, coriander is an excellent remedy for food poisoning. Its oil acts as a natural antibiotic, which is probably why many Eastern peoples have long been adding it to meat, and in ancient Rome, meat for storage was rubbed with coriander oil. In the gastronomy, coriander, first of all, performs the role of flavoring - it is added to liqueur, beer, kvass, some tinctures and vodka, baked goods (Borodino and Riga bread, cakes, pies, marzipans), all kinds of sausage salads and even cheeses. For this purpose, ground coriander is used.

Coriander is also used in medicine, primarily to improve digestion and diseases of the gastrointestinal tract. Many nutritionists advise eating coriander in food to prevent these diseases.

Condiment coriander: how to use seeds, leaves and roots

Seasoning coriander is a grass family of celery with a sharp spicy aroma, giving anise. Seeds of coriander and its greens (kinaz) are two completely different in taste, aroma and properties of seasoning. The smell of seeds reminds an anise with a deep nutty taste.

To use in your own kitchen, it is better to buy coriander not in the ground form, but in seeds. Before grinding them for use, it is necessary to lightly fry them in a frying pan: so they will give a stronger flavor.

Dried and powdered roots of coriander with a more muted flavor are used to a greater extent for sauces, most often in the eastern kitchen (for example, Thai). This seasoning is perfectly combined with nuts and garlic.

Young leaves of coriander (coriander) - this is a very popular oriental seasoning. Its autumn is often added to salads, stews, soups and other second dishes. The main rule of use - never to heat it, all cilantro dishes should be added only fresh.

Condiment coriander: application in cooking

First of all, the housewives actively use coriander in home preserving zucchini and cucumbers. Together with mint and celery, it is added to the pickle for preserving the tomato. It is also used for marinating mushrooms and fish. It is often added when cabbage is sour or olives are pickled.

It is also worth adding to the dishes of beet, beans, rice, cabbage, pumpkin and carrots - it improves the smell and eliminates the unpleasant odor when cooking or putting out.

Coriander seeds perfectly flavor meat dishes, especially fried game, pork and fish. In the eastern kitchen, it is used for flavoring kebabs and shish kebabs from all types of meat.

Of other aromatic herbs, seasoning coriander is best combined with black pepper, mint and basil and with more exotic oregano and sesame. In the kitchen of Latin America, coriander and especially coriander generally occupies an important place. His second unofficial name is Mexican parsley. It is used primarily for making sauces "mole" along with thyme, oregano and sesame seeds. It is also an obligatory element of salsa, which is made from sweet pepper, papaya and red onion. All this mixture is mixed with cilantro, add Tobasco, salt and lime juice.

Coriander is also the undisputed favorite of the cuisine of the peoples of the Caucasus. Without it, neither satsivi, nor lobio, nor other famous dishes are prepared. Dishes with the addition of coriander are perfectly combined with natural aromatic red wine.

Coriander - a very useful and multi-purpose seasoning, which is definitely worth having in your kitchen.